A large omelette, enough for four, with a delicious bacon and potato filling. Serve for brunch or supper.
YOU WILL NEED
- 125 g streaky bacon, cut into 3 cm lengths
- 1 T (15 ml) olive oil
- 3 leeks, washed and sliced into rings
- 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
- 1 medium potato, scrubbed and grated
- 2 T (30 ml) butter
- 6 extra large eggs
- 2 T (30 ml) cream or fresh full cream milk
- rocket to garnish
Sauté the bacon in the oil until crisp.
Remove with a slotted spoon, keep the fat in the pan.
Add the sliced leeks and grated potato to the pan. Season with Green Onion Seasoning and stir-fry for 5 minutes, remove from the pan.
In a medium bowl, beat the eggs.
In the frying pan, heat the butter over medium-high heat until hot. Add the eggs, but do not stir until a bubble appears in the centre of the pan.
Using a silicone spatula, stir the eggs once with a quick circular motion, then reduce the heat to medium, wait for the bubble to appear again, and stir very briefly.
Reduce the heat to medium-low and continue to cook until the egg on top is just beginning to set.
Using the spatula, gently pull the edges of the omelette away from the pan.
Give the pan a little shake to free the omelette from the bottom.
Top one half of the omelette with the bacon and potato/leek mixture.
Fold omelette over and slide onto a warm plate.
Cut into 4 portions for serving.
Add a small handful of rocket to each serving if available.